Grilled Peaches with Whipped Coconut Cream

By Benjamin Moore Eubank

Peach halves are grilled until caramelized and juicy, then topped with whipped coconut cream, toasted pistachios, and a touch of cinnamon. A simple, dairy-free summer dessert that leans on ripe fruit and minimal added sugar.

Yield: 4 servings · Prep: 10 min · Cook: 8 min · Total: 18 min

Ingredients

• 1/4 teaspoon ground cinnamon
• 4 whole ripe peaches
• 1 teaspoon vanilla extract
• 1 can canned full-fat coconut milk
• 1 tablespoon neutral oil
• 1 pinch flaky salt
• 2 tablespoons maple syrup
• 2 tablespoons chopped toasted pistachios

Steps

1. Chill the can of coconut milk in the refrigerator for at least 8 hours, then open it and scoop only the thickened cream into a cold bowl, leaving behind the liquid.
2. Whip the coconut cream with 1 tablespoon of the maple syrup and the vanilla extract using a whisk or hand mixer until light and fluffy; refrigerate until ready to serve.
3. Halve the peaches and remove the pits.
4. Brush the cut sides of the peaches lightly with oil.
5. Preheat a grill or grill pan to medium-high heat.
6. Place the peaches cut-side down on the grill and cook for 3 to 4 minutes, until caramelized with clear char marks.
7. Flip and grill the skin side for 2 to 3 minutes more, until the peaches are just softened but still hold their shape.
8. Remove from the grill, drizzle with the remaining maple syrup, and dust with the ground cinnamon.
9. Arrange the peaches on a platter or plates, top with a generous spoonful of the whipped coconut cream, sprinkle with chopped pistachios and a pinch of flaky salt, and serve immediately.